Description
A refreshing summer salad blending sun-ripened tomatoes, crisp cucumbers, and creamy mozzarella. Tossed with fragrant basil and a drizzle of balsamic vinegar, this dish is a celebration of seasonal freshness and light elegance.
Ingredients
2 medium tomatoes, sliced
1 English cucumber, sliced
1 pint cherry tomatoes, halved (optional)
8 oz fresh mozzarella, hand-torn
1 cup fresh basil leaves, torn
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
Instructions
Halve the cucumbers lengthwise and slice into 1/4-inch thick rounds.
Wash and pat dry the tomatoes and mozzarella.
In a large bowl or on a serving platter, alternate slices of tomato, cucumber, and torn mozzarella.
Scatter torn basil leaves over the platter.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Chill for 15 minutes before serving to let flavors meld.
Notes
For a richer texture, add crumbled feta or goat cheese.
Serve with crusty bread or grilled vegetables for a heartier meal.
Store leftovers in an airtight container with a paper towel to absorb excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg